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Tuesday, July 23, 2013

Wholemeal Milk Loaf 全麦牛奶面包

I remembered a reader asked me whether she can make the chocolate milk bun into wholemeal bread. Yes, we can make into wholemeal bread, and the bread stay soft and moist till the next day. I am glad that my family can start to enjoy homemade wholemeal bread at home.

I made this wholemeal loaf also partly due to I want to try with a new non-stick loaf pan that I have kept for too long. But too bad, I still couldn't achieve the square shape loaf using this basic recipe. I guess I have to increase a bit of the recipe..﻿

I have gradually reduced the sugar amount as I found the original recipe contain high sugar and taste a bit sweet to our liking. Next, I want to experiment with overnight sponge dough using water instead of milk, to see any difference in the texture.

1.Add all ingredients in a mixing bowl,
combine all ingredients to a rough dough by hands , the dough is dry and rough
and don't need to knead till pass window pane. Cover tightly with cling film
and immediately store in the fridge for overnight (at least 12hours).

2. Add in the butter and
knead until dough is smooth and elastic. Cover with cling film and set aside to
proof till double in size. (Total kneading time is 20mins using KA Mixer)3.Punch down the dough
to expel air, equal divide the dough to 3 portions, shape into round balls. Use
a rolling pin to roll the dough into a rectangle, roll up like a swiss roll and
place seam-side down in a non-stick loaf tin (if use normal loaf tin, buttered
and floured the tin). Let it proof for another 30-45mins.

4.Cover the loaf tin
with the lid, bake at pre-heated oven at 190C for 30mins-45mins.